Ingredients

Parmesan pastry

1 2/3 cups (250g) plain flour

2/3 cup (50g) grated parmesan

125g chilled unsalted butter, chopped

1 egg

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Method

Step 1

For the parmesan pastry, place flour, parmesan and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add egg and pulse until the pastry comes together in a ball, adding 1-2 tablespoons chilled water as needed. Flatten into a disc, enclose in plastic wrap and chill for 30 minutes.

On a lightly floured surface, roll out the dough into a 35cm x 25cm rectangle. Press into the prepared tart pan and chill for a further 15 minutes. Line with baking paper and pastry weights or uncooked rice, then blind-bake for 15 minutes. Remove the paper and weights, then bake for a further 10 minutes or until golden and dry.

Step 4

Meanwhile, whiz the brie, ricotta, cream, eggs and extra yolks in a food processor until smooth. Season to taste, then pour into the pastry case and lay the asparagus spears on top.

Step 5

Bake for 25-30 minutes until the filling is set and the top is golden. Serve warm or at room temperature with a green salad.

Low carb

Low sugar

Lower gi

Nutrition

2662 kj

Energy

49g

Fat Total

30g

Saturated Fat

3g

Fibre

23g

Protein

308mg

Cholesterol

428.6mg

Sodium

3g

Carbs (sugar)

26g

Carbs (total)

All nutrition values are per serve

Author: Valli Little

Image credit: Brett Stevens

Publication: Taste.com.au

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